Roasted Balsamic-Glazed Chicken

This chicken gets very dark when roasting. If you're concerned about burning, tent with foil, however be sure to remove it for the last 15 minutes of cooking.

The marinade used here is also available as a standalone recipe: Roasted Balsamic-Glazed Chicken Marinade.

Ingredients

• 1/4 cup (60 ml) balsamic vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 3 tablespoons (45 ml) herbes de Provence
• 1 medium lemon, juiced and halves reserved
• 1 chicken cut into 8 pieces
• 2 tespoons chopped garlic

Method

1. Preheat the oven to 350 degrees F (175°C).
2. Combine the vinegar, oil, salt, garlic, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
3. Pour the mixture over the chicken, taking care to completely coat it.
4. Bake for 1 hour, basting occasionally.